1lb pasta Fettuccine, spaghetti or elbows
4 Tbls butter
1 C half and half or whipping cream
1–2 C Parmesan, Pecorino Romano or Vegan Parma cheese
Fresh ground pepper and freshly grated nutmeg*
1/4 –1/3 C Pesto (optional)
On low heat, melt the butter. Slowly add the creams and 1 Cup of the cheese. You can add less cheese if so desired. Optional: last add desired amount of pesto, and mix until thoroughly incorporated into cheese sauce. Set aside and keep warm on stovetop.
Cook the pasta. Drain and coat the pasta with the Alfredo sauce. Top with more cheese, fresh ground pepper and nutmeg. Best served immediately.
Other ideas: Experiment with other cheese toppings such as a smoked Gouda or feta
*Freshly grated nutmeg: fresh nutmeg tastes considerably different than powdered, so we prefer fresh
Vegetable options to add to the pasta dish or serve on the side:
Blanched broccoli florets, diced sugar snap peas, English peas, or shredded zucchini
Substitute dairy-free butter alternative like Melt or Earth Balance.
Substitute half-and-half with canned coconut crème or milk alternative like hemp milk, hazelnut milk, almond milk etc.
Substitute Vegan Parma ~ a vegan parmesan cheese product found in most health food stores that combines ground walnuts and nutritional yeast. ~ you can even try to make yourself at home (equal parts ground walnuts and nutritional yeast)